Events
Days with a reason of their own.
Seasonal menus, public holidays, small stagings around a single piece of produce. What’s coming up — and how to secure a table.
Back to home
Seasonal menus, public holidays, small stagings around a single piece of produce. What’s coming up — and how to secure a table.
Back to home
Four elements, one menu — from zander via coconut chicken velouté and venison to grilled quince. Four courses incl. aperitif.
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Our “Schnabelein” menu returns — twelve carefully composed miniatures on a relaxed Sunday. Twelve courses incl. aperitif · €110
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Autumn on the plate — sauces that carry a dish. Mushrooms & pumpkin, pink-roasted duck breast with a rich jus. €105 incl. tasting, wine & water.
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The Schnabelein menu returns — miniatures to share, taste and nibble. Menu to be announced · incl. aperitif · €110
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All Saints Day opens our goose season — a festive dinner with the full splendour of the traditional Martinmas goose. Menu and price to be announced shortly.
Coming soonMore and more guests are asking about the next cooking class with Tommy Möbius. Leave your email here — as soon as a new date is set, you’ll be the first to know. One email, no newsletter.
As soon as a new cooking class date is set, we’ll be in touch.
Our event evenings are kept deliberately small. We recommend booking early — directly through our reservation portal, or by telephone if you have particular wishes.
Book a tableFor us, a fine evening begins long before the first course — with careful planning, preparation, the right shopping, and ample time at the stove. For that reason we ask for a firm reservation for our events.
We will get in touch as soon as the menu, pricing and reservation arrangements are confirmed. No marketing emails — just this one notification.
We will be in touch as soon as the details are set.